Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1.5 cups (330g) light brown sugar, packed
  • 0.5 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 2.75 cups (345g) all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 0.5 tsp cream of tartar
  • 0.5 tsp fine sea salt
  • 0.25 cup (50g) granulated sugar (for coating)
  • 1 tbsp ground cinnamon (for coating)

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter, 1.5 cups brown sugar, and 0.5 cup granulated sugar for 3–4 minutes until pale and voluminous.
  2. Add the egg and vanilla extract to the butter mixture, beating until the streaks disappear and the batter looks like wet silk.
  3. In a separate medium bowl, whisk together the flour, 2 tsp cinnamon, baking soda, cream of tartar, and salt. Sift this mixture to avoid clumps of spice. Gradually add to the wet ingredients on low speed, stopping as soon as the flour vanishes.
  4. Combine the 0.25 cup granulated sugar and 1 tbsp cinnamon in a small bowl. Scoop 1.5 tablespoon portions of dough, roll into balls, and coat thoroughly in the cinnamon-sugar mixture.
  5. Place cookies on parchment-lined baking sheets and bake for 10 minutes until the edges are golden and the tops have cracked. Cool on a wire rack.